Makki di roti

Makki di roti is a very famous and traditional north Indian bread and popular in Punjab and Haryana. It is made of corn meal (corn flour), which is in yellow colour. Makki di roti means corn bread in Punjabi language. Makki di roti is unleavened Punjabi flat bread made on a hot iron griddle known as tawa. It is traditionally eaten with saag or sarson ka saag and the combination is very delicious. It is a little bit difficult to make and handle it but I have shown you how to make it a bit easily through pictures. I have added some wheat flour to make the handling a bit easier. In UK, as it is cold most of the time, I can see my friends making saag and makki ki roti very often at home.


  • Corn meal (makki ka aata) – 2 cups
  • Warm Water – 1 1/2 cup
  • Wheat flour – 3/4 cup
  • Oil – 1 tbsp
  • Salt - as per taste
  • OR

  • Corn meal – 1 1/2 cup
  • Wheat flour – 1/2 cup
  • Radish (mooli, grated) – 3 tbsp
  • Warm Water – 3/4 to 1 cup


    Making the dough

  • Mix the corn flour and wheat flour with salt in a wide bowl or a big plate.
  • Make a well in the centre of the flour. Add little water at a time when working and make a dough as you do for roti or chapathi.
  • If you are adding grated radish, then mix it first with the both flour and then start adding water.
  • Apply oil on your hands and pour some on the dough and mix well, until the dough is smooth but not sticky.
  • Divide the dough into small balls.
  • Place a cling film on the rolling surface and place the ball. Press firmly with your palm to flatten it. Place another cling film on it and roll with the rolling pin.
  • Roll it into a circle shape but keep it a little thick. It should not be thin like for chapathis.
  • Remove the cling film and carefully place it in your hand and put it on the hot tave (iron tava or non stick tava).
  • Cooking the roti

  • Place the makki ki roti on hot tava and let it cook for about 30 seconds.
  • Turn the roti and cook for another 40 seconds.
  • You can see that brown spots start forming on the roti.
  • When both sides start getting light brown spots, apply butter on the maaki ki roti on both sides and cook for a few seconds until it is cooked well on both sides.
  • Alternatively when it is almost cooked, apply butter on the roti and cook for 5 seconds on each side.
  • The time it takes to cook will depend on the thickness of your roti. Roughly it will take about 1 1/2 mins on each side to get fully cooked.


  • You can make the dough without adding wheat flour, but it is difficult to make the dough. One of my friends does not add wheat flour as she has been making it from her childhood.
  • You can add cold water instead of warm water.
  • You can add hing, ajwain, coriander leaves, green chillies, grated radish in the flour to get a different taste.

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